1. Cut the rice jelly into pieces and set aside.
2. Chop the ginger and garlic, and cut the green onion into sections for later use.
3. Heat the wok, add edible oil to heat and sauté the fragrant garlic slices.
4. Add Laoganma sauce and chili and stir fry until fragrant.
5. Add tomato sauce and sauté until fragrant, add half a small bowl of water and bring to a boil.
6. Put in dark soy sauce and light soy sauce.
7. Add chicken essence to taste. (Soy sauce and chili peppers and soy sauce contain salt, so there is generally no need to add salt.)
8. Add the jelly and stir fry for two minutes, then add the scallions and stir fry two or three times, add MSG to taste and then turn off the heat to eat.
